Recipe Background
Ooey-gooey and oh-so-good — that's about all there is to say about this Gooey Delight Dip! A deliciously creamy, tangy, cheese artichoke dip, with the richness of all that cheese enhanced by savory garlic and contrasted with tangy artichoke... mmm, doesn't your mouth just water thinking about it? With notes of smokiness and butter, Gooey Delight Dip is a cheese heaven!
Ooey-gooey and oh-so-good — that's about all there is to say about this Gooey Delight Dip! A deliciously creamy, tangy, cheese artichoke dip, with the richness of all that cheese enhanced by savory garlic and contrasted with tangy artichoke... mmm, doesn't your mouth just water thinking about it? With notes of smokiness and butter, Gooey Delight Dip is a cheese heaven!
Ingredients
- 3 tablespoons unsalted butter
- 1 yellow onion finely chopped
- 4 medium cloves garlic finely chopped
- salt to taste
- freshly ground black pepper to taste
- 1/4 cup all-purpose flour
- 1 cup parmesan cheese finely grated, divided
- 1 cup heavy cream
- 2 (14-ounce) cans artichoke hearts drained, coarsely chopped
- 1/4 cup sour cream
- 1/2 cup Gruyère cheese shredded, divided
- 1/2 cup fontina cheese shredded, divided
- 1/2 cup panko breadcrumbs
- parsley optional, to taste, chopped, for garnish
- tortilla chips optional, to taste, for serving
Directions
- Preheat the oven to 375 degrees F.
- In a medium skillet over medium heat, add the butter and allow it to melt until it foams.
- Add the onions, the garlic, the salt, and the black pepper and cook, while stirring, until the onions and the garlic start to turn brown, about 6 minutes.
- Add the flour to the onion mixture and cook, while stirring constantly, until the flour is golden and the raw flour smell disappears, about 1 minute.
- Add 3/4 cup of the parmesan cheese and the heavy cream to the onion mixture and stir to combine.
- Add the artichoke hearts, the sour cream, 1/2 of the Gruyère cheese, and 1/2 of the fontina cheese to the onion mixture and cook, while stirring, until the cheeses begin to melt.
- Evenly spread out the artichoke mixture in the skillet in a uniform layer.
- Top the artichoke mixture with the remaining parmesan, the remaining Gruyère, the remaining fontina, and the panko breadcrumbs.
- Bake until the dip is heated through, bubbling on the edges, and the cheese is melted, about 30-35 minutes.
- Let the dip rest for 5 minutes.
- Garnish the dip with the parsley.
- Serve the dip with the tortilla chips.
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